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Thursday, May 24, 2012

Yucca is a Caribbean Latin food and is a root vegetable. It is enjoyed in many many ways. In Bermuda we make Cassava pie during the Christmas holidays, but it wasn’t until I moved here to Atlanta that I discovered other uses of it.

I first enjoyed it in Metemgee which I so enjoy and urge you to try. I then started falling in love with it boiled and sautéed with plenty of butter. An easy side dish that compliments any meal. I usually enjoy it with a curry dish and fried plantains but I tend to nibble at it on its own.

Buttered Yucca is simple and easy to make. You can buy fresh yucca at the market or buy it frozen. I started buying it frozen because I don’t have the time to peel and cut and it is not at all expensive.

Boil the yucca in a pot with enough water to cover. Add some salt to taste and some lemon juice. The yucca should be tender in approximately 30 minutes.

You can use the same pan or use another but either way sauté some onion in butter until tender and add the boiled yucca. If you wish you may add more butter. I tend to add too much but I use a whole 16oz bag of frozen yucca to begin with. I add 4 to 6 tablespoons of butter to that. See.. I told you too much. But the flavor is too die for and I don’t make this dish too often. Its all good in moderation! And a good long visit to the gym.

Sauté thoroughly and season with salt to taste. Add as a side to your dish or enjoy it on its own. A little goes a long way and it is a filling dish.